Print

One-Pot Creamy Chicken Pot Pie Soup

A creamy bowl of chicken pot pie soup loaded with shredded chicken, carrots, peas, and corn, topped with a golden biscuit.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy chicken pot pie soup in one pot to get the rich, comforting flavor of classic pot pie without baking a crust. This recipe is quick, hearty, and perfect for a weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional topping: 4 refrigerated biscuit tops, baked

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the base for your creamy soup.
  4. Slowly whisk in the chicken broth and water until the mixture is smooth and there are no lumps. Bring the soup to a simmer.
  5. Reduce the heat to medium-low, cover, and let the soup simmer for 10 minutes, allowing the vegetables to become tender.
  6. Stir in the shredded chicken, frozen peas, and frozen corn. Cook until the vegetables are heated through, about 3 minutes.
  7. Remove the pot from the heat. Stir in the heavy cream, salt, and pepper until fully combined. Taste and adjust seasoning if needed.
  8. Serve the creamy chicken soup hot. Top each bowl with a freshly baked biscuit, if desired, for the full pot pie experience.

Notes

  • For a high-protein option, use extra lean chicken breast or add 1/2 cup of white beans during the last 5 minutes of simmering.
  • If you prefer a slow cooker chicken pot pie soup, combine all ingredients except the cream and biscuits in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream before serving.
  • To thicken the soup further without flour, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering soup until it thickens.

Nutrition

Find it online: https://dishicious.com/chicken-pot-pie-soup-recipe-one-pot/